Joanna Gaines Bow Tie Pasta Casserole
Created by dienia b on June 22, 2024
- Servings: 8
- Prep Time: 20m
- Cook Time: 20m
- Recipe #42987
Ingredients
- 1 pound dry bow tie pasta, farfalle
- 6 cups water, boiling
- 1 teaspoon salt
- Sauce
- 2 tablespoons olive oil
- 2 garlic cloves, smashed
- 8 ounces heavy cream (1 cup)
- 1 cup milk
- 8 ounces cream cheese, cut into pieces
- 6 ounces parmesan cheese, shredded
- 12 ounces marinated quartered artichoke's hearts, drained, halved lengthwise (1 jar)
- 8 ounces oil packed sun dried tomatoes, drained, chopped (1 jar)
- 8 ounces frozen kale
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- Garnish
- 1/2 cup walnuts, toasted
- 1/4 cup green onions, minced
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente; drain saving 1/2 cup pasta water.
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Step 2: Meanwhile, in a large skillet, heat the olive oil over medium heat.
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Step 3: Stir in the garlic and sauteĢ for 1 minute.
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Step 4: Add the cream, milk and cream cheese and cook, stirring often, until melted.
How to Make
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Step 5: Add the Parmesan and whisk constantly until well blended.
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Step 6: Gently stir in the artichokes and sun-dried tomatoes.
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Step 7: Add the thawed frozen kale.
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Step 8: Salt and pepper to taste.
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Step 9: Add pasta water, and the drained pasta and gently toss to coat.
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Step 10: Cook until tightened.
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Step 11: Toss in walnuts and green onions.